Ingredients:
1 Tbsp Zen Basil Seeds
1 package frozen riced cauliflower
1.5 cups unsweetened vanilla almond milk
2 Tbsp ground flaxseed meal
2 Tbsp cinnamon
1 tsp vanilla extract
1 tsp almond extract
1 Tbsp Bhu Keto Cookie Dough
1 Tbsp Lily’s Chocolate Chips
Process:
In a small pot on low heat, add frozen riced cauliflower, vanilla almond milk, Zen Basil Seeds, flaxseed meal, cinnamon, vanilla extract, and almond extract. Stir everything together and cook on low heat until it starts to become thick. For the cookie dough topping, microwave the cookie dough for 25 seconds. Break it up and put on top of oatmeal. Add your chocolate chips and whip cream if you want. Enjoy!
